Pickled Broccoli Stems Are Great On Everything

Sometimes my favorite part of a vegetable is not the traditional star of the show. Take celery, for example. While the ribs get all the love, what about the leaves? The latter are a fantastic addition to anything where you might use flat-leaf parsley. And then there’s broccoli. The “crowns” are so valued they are sold solo. But what about the stems? They are a delight as well. So buy the whole dang thing and after you’ve separated the florets, make pickled broccoli stems.

This is done quickly. In a few hours. No boiling. I don’t really measure anything, you can season the vinegar to your liking.

Pickled Broccoli Stems

Ingredients

  • Two broccoli stems
  • white wine vinegar
  • salt
  • sugar

Directions

Cut the tough outer layer from the stems. Using a vegetable peeler, shave lengthwise strips of broccoli stem. In a relatively flat glass or plastic container, add the stems, cover with vinegar, and add salt and sugar to taste. Put a lid on and shake it up. Give the stems a few hours in the fridge or leave overnight. I ate half of mine after a few hours and the rest the next day. Can’t see them lasting longer.

Note: You can make the brine separately and taste for seasoning before co-mingling with the broccoli stems. That way it’s much easier to adjust the salty/sweet balance to your liking. I skew salty with a touch of sweet.

So what would you serve these with? I’d put them on top of a sandwich, use as a crunchy garnish for grain dishes,  or toss ’em in fish tacos. Heck, just pour yourself a beer and go to town.

Wine Recommendation

When you add a pickled component to a dish, I like to go with Riesling. It doesn’t have to be a semi-sweet/off-dry bottle, either. Dry Australian Rieslings would be great here, particularly with said fish tacos or a dang turkey sandwich with mayo and these pickles.

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Supper With Stub 10: Tequila Lime Chicken

 

In the last episode of Season 1, Stub slams a shot of tequila before demonstrating his world-famous Tequila Lime Chicken recipe! If that’s not enough, he also shows you how to mix the perfect Margarita and how to make your own homemade flour tortillas to amp up your Cinco de Mayo fiesta! And, as always, Stub suggests both wine and beer pairings to complement your meal!

 

Come on in and sit a spell for Supper With Stub!

Supper With Stub- Burgers & Fries

 

In this week’s episode, Stub is joined by his best good friend Ray in the garage!

They mix up a classic cocktail perfect for springtime sipping, throw some fancy burgers on the grill, make homemade french fries, and pair it all with a great wine and two beers perfect for your spring and summer grilling!

Come on in and sit a spell for “Supper With Stub!” Cheers!

Supper With Stub- Chicken Pitas with Tzatziki

In this week’s episode, Stub sips a classic cocktail perfect for spring while preparing the perfect quick and easy mid-week meal: Chicken Pitas with Tzatziki!

If that’s not awesome enough, Stub gives you not one, but TWO, wine pairing recommendations, before closing out with a delicious beer choice that perfectly-complements this 1 hour from grocery to table dish!

Grab a seat and join the fun for Supper With Stub!